#EatSWLA: Indulge in Fish Apollo with Creamy Crab au Gratin Sauce Recipe from Luna Bar & Grill
Experience the charm of downtown Lake Charles, Louisiana, with its boutique shops, vibrant music scenes, and outstanding restaurants. Luna Bar & Grill's Fish Apollo is a decadent standout, blending rich cheeses and heavy cream with fresh local seafood like shrimp, crab, and tender redfish fillets.
While dining in Southwest Louisiana is unbeatable, recreate this signature dish at home with our detailed recipe. Click here to download the recipe card.
Ingredients:
Fish Apollo
- 2 cups peanut or canola oil
- 4 cups whole milk
- 2 large eggs, lightly beaten
- 3 teaspoons salt, divided
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- 1 ½ cups all-purpose flour
- 8 large shrimp, peeled and deveined, tails left on
- 4 (7-ounce) redfish or red snapper fillets
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
Crab au Gratin Cream Sauce
- ¼ cup unsalted butter
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- 6 ounces lump crabmeat, picked free of shells
- 1 (8-ounce) package cream cheese, softened
- ½ cup grated Parmesan cheese
- 2 cups heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions:
Fish Apollo
Preheat oven to 200°F. In a small saucepan, heat oil over medium-high heat until a candy or deep-fry thermometer reads 350°F. In a medium bowl, stir together milk, eggs, 1 teaspoon salt, granulated garlic, and cayenne pepper. Place flour in a shallow dish. Coat shrimp in egg mixture, then dredge in flour. Fry shrimp in hot oil in batches for about 4 minutes or until golden brown. Transfer to a paper towel-lined baking sheet and keep warm in the oven. Sprinkle fish fillets with remaining 2 teaspoons salt and Creole seasoning. In a large skillet, heat olive oil over medium-high heat. Add fish and cook about 4 minutes per side or until browned and opaque through the thickest part. Spoon Crab au Gratin Cream Sauce onto a large platter, top with fish and shrimp. Garnish with Parmesan, if desired.
Crab au Gratin Cream Sauce
In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook about 5 minutes or until onion is browned. Reduce heat to medium-low, stir in crabmeat, cream cheese, and Parmesan; cook about 6 minutes or until cream cheese melts. Whisk in heavy whipping cream, salt, and pepper; cook until sauce is thoroughly heated.
For more exceptional dining in Southwest Louisiana, explore our Top 20 Restaurant list. View the full list of downtown restaurants here.
